#Tummy Tuesdays: How to Barbecue Vegetables

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How to Barbecue Vegetables

Barbecue vegetables are so easy to do these days, so many useful tools and trays to use on the barbie, that you can just about grill any vegetable on the barbecue.

Here I have ten vegetables and a few suggestions of seasonings that can make a difference to the taste.

Just as grilling over a charcoal fire can be a completely different taste to a gas barbecue.

Tips for Grilling Vegetables on the Barbecue

It’s a simple matter to grill vegetables on the barbecue.

Most vegetables can be grilled, by using foil wrapping.

You can prepare the vegetables ahead of time and have the foil-wrapped packets waiting to put on the grill when the fire is ready.

To Grill: Rinse vegetables thoroughly but do not pat dry – water that clings create enough moisture to steam most vegetables.

Place up to 4 servings of the vegetables on a sheet of heavy-duty foil.

(If grilling more than 4 servings, prepare several sheets; wrap potatoes and corn on the cob individually).

Evenly dot with butter or margarine, using 2 tablespoons for every 4 serving.

Wrap vegetables tightly in foil and place on a grill 4 to 6 inches above a solid bed of medium-glowing coals.

Cook, shifting packets occasionally so vegetables cook evenly; test for doneness at the minimum suggested time, but barbecues may be hotter at times so cooking times can vary.

To Serve: Season to taste with salt and pepper, or choose one or more of the seasonings suggested with each vegetable below.

Published by kiwinana

Semi-Retired Farmers Wife living in Waitara Taranaki, New Zealand, worked thirty years in the rag trade, sewing, pattern grading and cutting.
Spend a lot of time writing articles and blogs, on many subjects.
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